Learn to make this classic, homemade Pecan Pie, packed with buttery pecans and an ooey gooey filling. The flaky crust gives a beautiful crunch to every bite!
Pecan Pie is a favorite at holidays in my family. There’s always a lighthearted argument about who gets the last piece, and that argument always ends in a compromise to split it in half and share! I love how certain foods hold memories like that one, and this delectable pie will be sure to create memories at your house too.
I’m sharing a pecan pie recipe that starts with a flaky, buttery, crispy crust and continues with a sweet, gooey filling packed with buttery pecans and brown sugar. Nobody will be able to resist this pie, especially if they are around to smell it baking.
Serve homemade pecan pie at Thanksgiving, Christmas, Easter, or any holiday where people are gathering to celebrate. Hey, you can even make a pie for a regular day, there are no rules here. Pecan Pie is going to be amazing no matter what time of year you bake it.
Looking for more pies to make? Try Lemon Meringue Pie or No Bake Peanut Butter Pie next!
Why This Is The Best Recipe for Pecan Pie
- I’ve tested this easy pecan pie recipe multiple times and made adjustments so I know that it is the best pecan pie recipe that I can make, and will turn out perfectly for you.
- We’re baking pecan pie with simple ingredients that you can find at any grocery store at any time of year.
- No special tools are needed to make this dessert. Just a bowl, a whisk, and a pie pan.
- You can make the crust from scratch using your favorite recipe, my favorite all butter pie crust recipe, or take a shortcut and use a premade pie crust or refrigerated/frozen pie crust dough. This recipe doesn’t require you to blind bake, or pre-bake the crust.
- Pecan pie can be made up to 3 days ahead of time, or frozen for even longer storage. This makes it perfect for busy cooking holidays like Thanksgiving, where you have other things to cook in the oven the day of, like your roast turkey and scalloped potatoes.
- I’m teaching you how to create a beautiful pecan pattern on top of the pie for perfect presentation. It’s not hard at all, you just need a minute to artfully arrange the nuts on top of the pecan pie filling.
Pecan Pie History
Pecan pie is thought of as a Southern U.S. food, likely because pecans grow so abundantly in the southern states, and are a native crop to North America. Baking recipes including pecans were seen in papers and cookbooks starting in the 1870’s.
The recipe for pecan pie as we know it now was likely created by the makers of Karo Syrup. Their product is one of the main ingredients in pecan pie and so it makes sense that they would publish and market a recipe like this one. Since then, pecan pie has become an American staple at Thanksgivings all across the country.
For a fun spin on this classic pie, try making a Pecan Pie Cheesecake next!
Ingredients for a Pecan Pie
To make this pecan pie, you need the following ingredients:
- Pie Crust – Try my favorite all butter pie crust recipe, you’ll only need a bottom crust, and my recipe is for a single crust so you don’t need to change anything. Store bought pie crust works wonderfully too.
- Eggs – Allow your eggs to sit out at room temperature for a bit so that they aren’t cold when you mix the pecan pie filling.
- Granulated Sugar – Pecan pie is sweet, and granulated sugar gets that party started.
- Brown Sugar – More sugar, this time the darker variety, gives a caramel flavor and deep color to the filling.
- Light Corn Syrup – Corn syrup adds even more sweetness, and is what makes pecan pie filling so ooey, gooey and delicious. I use Karo light corn syrup.
- Salt – A bit of salt helps to balance out the sweetness.
- Pure Vanilla Extract – I suggest using the best pure vanilla extract you can reasonably afford. It really makes a difference.
- Unsalted Butter – Melted butter is added into the filling. This is a must for both flavor and texture.
- Pecans – Chopped pecans are mixed into the pie filling, while whole pecans adorn the top of the pie and look beautiful.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make a Pecan Pie
- Preheat the Oven: Allow the oven to warm up while you prepare the pie.
- Whisk the Eggs: In a medium bowl, whisk the eggs.
- Add Filling Ingredients: Add in white sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until well combined.
- Prepare Crust: Gently transfer the unbaked pie crust to the pie dish. Fold the edge under and crimp it. Use a fork to prick holes in the bottom of the pie crust.
- Add Chopped Pecans: Spread chopped pecans evenly over the bottom of the pie crust.
- Pour In The Filling: Pour the filling over the pecans. Slowly the pecans will rise to the surface.
- Decorate the Pie: Arrange the whole pecans in concentric circles over the wet mixture in a decorative way.
- Bake: Cover the pie with aluminum foil and bake as directed in the recipe card below. After 30 minutes, uncover and continue baking until the filling is completely set in the center.
- Cool: Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.
- Serve: Serve the pecan pie with whipped cream on top.
Tips For Making The Best Pecan Pie
- Bake the pie on a rack in the center of your oven to ensure even cooking.
- Be sure to cover the pie with foil for the first half of the baking time so that the edges of the crust don’t burn. The cover also helps the filling cook more quickly.
- Take your time arranging the pecans on top of the pie, but don’t worry if they aren’t perfect! The pie will still taste delicious no matter what it looks like.
- You can replace the light corn syrup with dark corn syrup if you like. This will give the pie an even richer flavor and darker color.
Frequently Asked Questions About Pecan Pie
Pecan pie freezes exceptionally well, which is perfect if you want to make it weeks or even months ahead of needing it. Bake the pie as directed and let it cool completely. Wrap tightly with plastic wrap or foil and then place in an airtight container or bag and freeze for up to 3 months. When you want to serve the pie, allow it to thaw overnight in the refrigerator and then allow it to come to room temperature on the counter before slicing.
When the pie is done, the crust should be golden brown and the pie should be firmly set around the edges and just barely set in the center. You can use a sharp knife to check to see if it’s set up enough.
For food safety, because there are eggs in this pie it should be refrigerated for storage, however many people with experience with homemade pecan pie will tell you that it’s just fine to leave it out at room temperature for a day or two. I think that’s because there is such a large amount of sugar in the filling that it keeps everything well-preserved.
Homemade Pecan Pie is simple to make and I hope that you and your family enjoy this recipe as much as we do! Don’t forget to pin this recipe so that others can enjoy it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pecan Pie
Equipment
Ingredients
- 1 single pie crust click for recipe
- 3 eggs at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- ¼ cup unsalted butter melted
- 1 ½ cups pecans 1 cup chopped, and ½ cup left whole
Instructions
- Preheat the oven to 350°F/180°C.
- In a medium bowl, whisk the eggs.
- Add in granulated sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until well combined.
- Gently transfer the unbaked pie crust to a 9-inch pie dish. Fold the edge under and crimp it. Use a fork to prick holes in the bottom of the pie crust.
- Spread chopped pecans evenly over the bottom of the pie crust.
- Pour the filling over the pecans. Slowly the pecans will rise to the surface.
- Arrange the whole pecans in concentric circles over the wet mixture in a decorative way.
- Cover the pie with aluminum foil and bake for 30 minutes. After 30 minutes, uncover and continue baking until the filling is completely set in the center, about 25-30 minutes.
- Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.
- Serve the pecan pie with whipped cream on top.
Notes:
- Bake the pie in the middle rack of the oven for even cooking.
- You can substitute light corn syrup with dark corn syrup if you wish to.
- When the pie is done, the crust should be golden brown and the pie should be firmly set around the edges and just barely set in the center. You can use a sharp knife to check to see if it’s set up enough.
- Be sure to cover the pie with foil for the first half of the baking time so that the edges of the crust don’t burn. The cover also helps the filling cook more quickly.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Wendy says
Diana,
I’m making the pie but am confused. In the directions it says to continue baking until the filling is completely set in the center but in your notes it says the pie should be firmly set around the edges and just barely set in the center. Which one is correct? With my years of experience baking I’m guessing it’s the barely set in the center as it will continue to bake for a bit after it comes out of the oven.
Diana says
Hi Wendy, gently shake the pie – the center should not be overly jiggly and the outer edges should be set.
Geary Friel says
My first time hoping it turns out thanks
Alice says
Wonderful pie! I made the crust exactly as written, so easy. I used 1/2 brown and 1/2 white sugar and used walnuts instead of pecans (personal preference) . Sorry, I know they are not the same, but this was one of the best walnut pies I’ve ever made and I’ve been baking them for many, many years. My new go to recipe.